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Taste the food specialties

Prosciutto di Modena DOP

Presentation

Prosciutto di Modena DOP is a cured charcuterie product obtained from traditional Emilia-Romagna pig species: the Large White and the Landrace.

Tasting Prosciutto di Modena DOP is choosing to savor a product of exceptional quality. Characterized by a bright red color when cut, a sweet and intense aroma, and a tasty but slightly salty taste, Prosciutto di Modena DOP is a healthy and nutritious food, produced without additives or preservatives, balanced in the protein supply, of fats and vitamins.

Interesting Facts about Prosciutto di Modena DOP:

  • It is made without the use of additives or preservatives.
  • It is flavorful without being too salty and has a sweet and pleasant aftertaste that pairs perfectly with stronger cheeses such as Provolone Valpadana DOP.
  • To attest to the authenticity of this ham, the thighs are fire-branded with the regional seal and mark of the packing house.

 

 

The origins of Prosciutto di Modena DOP are probably attributable to the Bronze Age. In fact, it seems that the first traces are found on the banks of the Panaro, where the breeding of pigs as a domestic animal began in Emilia-Romagna before any other area. The introduction of preserving salted meats is instead attributable to the Celts and later to the Romans. With experience, the practice of drying meat by exposing it to the air was also established to improve its maintenance and quality; the name “prosciutto,” in fact, seems to derive from the Latin prae exustus, which means “well dry”.

In more recent times, among the papers of the Estense Ducal Chamber, a list of supplies from the kitchen of Cardinal Rinaldo (1670) can be found in which the distinction between mountain ham and local ham appears. To confirm its value, the prosciutto that was not consumed was not discarded but reused with recipes handed down to us, such as the famous tortellini.
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